Sous Chef (Banqueting)

We are now accepting applications for a Sous Chef: Banqueting someone who will assist the with the on the floor managing and control of our culinary areas within the F&B department, including Food Production, Food Service, Catering Event Planning and Back of House. You will also have to provide a unique 5 product offering in all Hotel outlets and Restaurants in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies. The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. The position requires that the candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years experience in culinary of which 3 years as an Executive Sous Chef in a 5 hotel or resort environment. Michelin background & being classically trained as well as computer literacy on MS Office are essential; working knowledge on SAP and financial management awareness will be an advantage. Duties include, but are not limited to: Keep abreast of trends in the culinary industry; Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs; Design special product offerings to maximize usage of stock and to make use of slow moving stock; Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation; Monitoring and controlling resources and assist in overseeing the spending of money; Providing guidance and direction to subordinates, including training, coaching, mentoring, setting and monitoring performance standards and discipline; Ensure that SHEQ & FCS requirements for each kitchen division are met. If you believe you have suitable experience and qualifications, please apply online. Application Process: Closing date: 09 October 2024 How to apply: